{"id":3909,"date":"2014-11-05T16:19:47","date_gmt":"2014-11-05T16:19:47","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3909"},"modified":"2014-11-06T01:12:20","modified_gmt":"2014-11-06T01:12:20","slug":"pumpkin-cake-with-brown-butter-frosting","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2014\/11\/05\/pumpkin-cake-with-brown-butter-frosting\/","title":{"rendered":"Pumpkin Cake with Brown Butter Frosting"},"content":{"rendered":"

\"pumpkin<\/img><\/div><\/div><\/p>\n

My girls and I hosted a tea party for a few friends and family recently. \u00a0Given the fall season, we decided to serve pumpkin and maple inspired treats to go along with the tea, which, of course, turned into a fall-flavored baking frenzy.<\/p>\n

Orange scones with cranberry relish, pumpkin butter hand pies, and apple spice cupcakes with maple frosting all made an appearance at the table. \u00a0Although everything turned out really well, there were two clear favorites at the party: my maple walnut bars (which I\u2019ll be sharing with you soon!) and this cake.<\/p>\n

This moist, pumpkin cake topped with brown butter frosting is definitely a must-have for your Thanksgiving table. \u00a0You could get away with serving this for dessert or breakfast, it\u2019s that good. The recipe is easily adaptable to fit a gluten free or vegan diet, so you can be sure everyone at the table will be reaching for a slice of this.<\/p>\n

With pumpkin and brown butter, who wouldn\u2019t?<\/p>\n

\n

Pumpkin Cake with Brown Butter Frosting<\/h3>\n

{gluten free friendly, vegan friendly}<\/h4>\n

Serves 8-10<\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  • 3\/4 cup pumpkin puree<\/li>\n
  • 1 cup brown sugar<\/li>\n
  • 1\/3 cup oil (coconut or other)<\/li>\n
  • 1\/4 cup milk (dairy or non-dairy)<\/li>\n
  • 2 tablespoons maple syrup<\/li>\n
  • 2 teaspoons ground cinnamon<\/li>\n
  • 1\/2 teaspoon ground nutmeg<\/li>\n
  • 1\/4 teaspoon ground ginger<\/li>\n
  • Pinch of salt<\/li>\n
  • 1-1\/4 cup flour*<\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • 1 stick unsalted butter<\/li>\n
  • 3 cups powdered sugar<\/li>\n
  • 1\/4 cup evaporated milk<\/li>\n
  • 1\/2 cup toasted chopped pecans, optional<\/li>\n<\/ul>\n

    Instructions:<\/strong><\/p>\n

    Preheat the oven to 375\u00b0, and grease a bundt pan.<\/p>\n

    In the bowl of your mixer, mix the pumpkin puree, sugar, oil, milk, maple syrup and spices on medium speed until combined.<\/p>\n

    Turn the mixer down to low, and add in the flour and baking powder. \u00a0Mix until combined.<\/p>\n

    Pour the cake batter into the greased bundt pan, and bake at 375\u00b0 until a tester comes out clean, about 30-35 minutes.<\/p>\n

    After removing the cake from the oven, run a knife along the edges of the pan, and let the cake cool in the pan for about 30 minutes. \u00a0Turn the cake over onto a cooling rack, and let cool completely before frosting.<\/p>\n

    Once the cake has cooled, make the frosting. \u00a0In a small saucepan, over low heat, melt the stick of butter. \u00a0Once the butter has melted, whisk constantly until the butter turns medium brown in color, and small flecks appear at the bottom of the pan. \u00a0The butter should smell nutty, not burned.<\/p>\n

    Place the powdered sugar in a large bowl, and gradually whisk in the brown butter. \u00a0Whisk in the evaporated milk until combined. \u00a0Add more powdered sugar or milk (if necessary) to reach a thick, pourable glaze.<\/p>\n

    Pour the frosting over the cooled cake. \u00a0Top with the chopped pecans, if using, and let sit for at least an hour before enjoying!<\/p>\n

    *For a gluten free version of this cake, simply substitute all purpose gluten free flour. \u00a0I used Pamela\u2019s baking mix.<\/p>\n

    Note: for a vegan version of this cake, replace the butter and milk with your favorite non-dairy substitutes.<\/p>\n

    Original recipe by La Casa de Sweets<\/h4>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Super moist pumpkin cake topped with brown butter frosting and toasted pecans. Because pie isn’t the only dessert you should serve on Thanksgiving…<\/p>\n

    {gluten free friendly, vegan friendly}<\/p>\n","protected":false},"author":2,"featured_media":3920,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4,506,329],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3909"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3909"}],"version-history":[{"count":8,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3909\/revisions"}],"predecessor-version":[{"id":3919,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3909\/revisions\/3919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3920"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}